this cheesecake is very easy to make and has a velvet, mousse-like texture.
from the new york times, adapted from todd gray, equinox restaurant, washington. i haven't made this but i want it in my cookbook so i'm posting it. if desired serve with recipe #403679. the 30 minutes cooking time refers to 30 minutes chilling time.
this is the most awesome grill marinade i've ever tasted in my life! i don't know where my mom got this, but there is no match that i've ever known of...it is simplicity and freshness, yet rich, robust and succulent! i haven't told you this one yet, bec
a yummy cake/bread that keeps the banana's halved but whole, soaked in rum. different and delicious, this should take care of any unfilled corners after a terrific meal. from cooking with aaf: king creole...of the sunny islands
i wanted to make "recipe #66941" and did not know what bells seasoning was. i could not find anything on zaar, so i googled. i found this on www.bakespace.com and as it is so simple i thought i would post for those of us who live on the other side of the
chutney is a tasty ingredient to have in your store cupboard. good on crackers or with grilled fish it can also make a turkey sandwich something special. it can be served warm, cold or at room temerature. this version goes particularly well with pork a
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